Description
A delicious and hearty dish featuring roasted autumn vegetables encased in a flaky pie crust, perfect for a cozy meal.
Ingredients
Scale
- 2 cups mixed autumn vegetables (carrots, sweet potatoes, and Brussels sprouts)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 package of pie crusts (store-bought or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the vegetables into bite-sized pieces and toss them with olive oil, salt, pepper, and thyme.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, combine the flour, vegetable broth, and soy sauce, and cook until thickened.
- Mix the roasted vegetables with the sauce until well combined.
- Roll out the pie crusts and line individual pie dishes.
- Fill the crusts with the vegetable mixture.
- Cover with another layer of pie crust, seal the edges, and cut slits for steam to escape.
- Brush the tops with egg wash if desired.
- Bake for 25-30 minutes or until golden brown.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be made vegan by omitting the egg wash.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg